'Huma Live' with Nicole Martinetti - Chocolate and Cocoa Entrepreneurship

Written by: Samantha Jijón Gagliardo - @SamiGagli

Ecuador is a country recognized worldwide for the quality of its cocoa and chocolate, which is why at Huma en Vivo we couldn't help but highlight the fine aroma of our identity with a great guest who is greatly enhancing Ecuadorian chocolate.

Nicole Martinetti, founder of Nikoa specialty chocolates, winners of a bronze at the 2019 International Chocolate Awards (awards that recognize excellence in the production of fine chocolate and fine chocolate products), told us how she began her entrepreneurial journey and about her connection to and love of cocoa.

Nicole is a third-generation cocoa exporter from the province of Los Ríos. Her grandfather, one of the so-called "Gran Cacao" (Great Cacao) family, started the export business from scratch. Currently, her parents, her brother, and she, who decided to continue the process and begin making chocolate, continue the business.

Nikoa is a brand that has been on the market for over a year and was born from Nicole's inspiration when she attended a fair held in Seattle, a unique experience unlike any she was used to due to the type of market her family business pursues. At this fair, she had the opportunity to meet several people and experience the passion of great chocolatiers, demonstrating the importance of quality cocoa as the basis for their products.

We asked Nicole why Ecuadorian cocoa is considered one of the best in the world and what advantages it could offer to a chocolate business.

To which Nicole responded that it's fine to say and know that we have the best cocoa in the world, but we shouldn't just stop at that phrase; we should also treat cocoa the way it deserves, with proper fermentation and drying, to achieve good chocolate.

The national Fino de Aroma cocoa, or "Cacao Arriba," is known worldwide for its distinctive aroma and flavor characteristics, which the chocolate industry seeks to create the finest chocolates. History tells us that the name originated when cocoa was transported by canoe to the port of Guayaquil, where foreign buyers were located. Someone once asked: Where does this cocoa come from? To which the answer was "from above!", referring to the upper reaches of the Daule and Babahoyo Rivers, and it is still recognized by this name today.

The similarity between cacao and coffee is striking. Nicole explained some of the processes involved in cacao, including roasting and how important it is to play with timing and temperature during this step, depending on the type of cacao, in order to develop excellent flavor profiles. Over-roasting can produce a burnt flavor, but this is often done intentionally to "hide" errors that may have occurred during fermentation.

Did you know that good chocolate offers many benefits? Nicole recommended that we always choose quality chocolate (looking at the ingredients on the back of the package) so we can take advantage of all the benefits.

We were also able to talk with Nicole about how the pandemic has affected cocoa production and her business. She told us that in the countryside, cocoa production was severely affected because many producers couldn't travel to their farms to provide the care this product requires. There has been an increase in the consumption of substitute chocolate, which is poor-quality chocolate that contains fats or ingredients not derived from cocoa. In her business, Nicole was about to begin her first export of chocolate bars to Europe when the health emergency hit, and she had to postpone it. She is currently looking for a market in South America. "It's something that has affected us all. We have to stay positive and look for options."

What coffee does Nicole Martinetti like to drink?

"I like to enjoy a good cup of coffee... And she drank Huma, just to be clear." Nicole pointed out that one of the advantages coffee has over chocolate is the established time of day, such as at the beginning of the day. "That's a huge plus for coffee lovers." Along with the chocolate community, she works to educate and create that moment when people can relax and enjoy delicious chocolate.

As for the rating of a chocolate, it is not given by points, as with specialty coffee , but by international awards with experienced judges who rate and take into account several factors such as: appearance, whether the bar is well-tempered and bubble-free.
The sound it should make when breaking a bar; the time it takes for it to melt in your fingers and mouth; the aroma and flavors you perceive when you taste it, etc.

And well, we couldn't help but ask Nicole , who would she have hot chocolate or coffee with?

"I honestly think it would be with my two grandfathers. They're men who have been involved in the cacao industry, they have a wealth of experience and knowledge. These are real-life experiences, and they've lived through them here in Ecuador... they're part of history and evolution." Nicole also mentioned her mentor, who has a similar history with coffee and cacao and how much he has taught her. And from the entertainment world, Nicole would have a coffee or hot chocolate with the late singer-songwriter and poet Jim Morrison.

Coffee and cocoa are very similar, and we loved talking with Nicole Martinetti, a great entrepreneur in the chocolate world! We identify with her and are delighted that she works to create a culture of a great product like quality Ecuadorian chocolate. We hope to soon share some exciting news about a new product in collaboration between Nikoa and Huma . What would you like it to be? Leave your comments.

And if after learning a little about Nikoa's history you're in the mood for her chocolate bar, here's the link so you can purchase it in our online store .